Despite initially taking to it like a cat to water, red cabbage has become one of my very favourite ingredients. It has a sweet flavour and pleasantly crisp texture that makes it the ideal ingredient for raw slaws and salads. This recipe for Winter Red Cabbage Slaw is essentially a seasonal and festive twist on my Spiced Red Cabbage Slaw (also divine) – it’ll knock your socks off and stain your fingers a vivid purple.

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As their name suggests, Florentines are an Italian “biscuit” that originally hail from Florence, Tuscany. In their most basic form they are essentially a group of nut and cherries set in caramel and coated on one side with dark chocolate. However, as with most concepts, there are a million-and-one variations on the classic (check out Wuthering Bites’ sterling recipe). As you can see, these are a little less fancy than her’s – mine are strictly flower free – though they remain mightily delicious. Though I must admit that the infamous Katherine should take full credit for these biscuits – she made them!

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Dundee Cake is a light fruit cake, first made by the Scottish marmalade company, Keiller’s, in the nineteenth century. It is the perfect bake for those who yearn for a treat somewhere between a Christmas cake and a sponge – not too rich, but not overly light and airy. As with most of my creations, this recipe stays true to tradition and is decorated with concentric circles of blanched almonds (laboriously peeled by my fair hands) – simple yet effective. Indeed, it seems the ideal bake with which to celebrate two years of FrugalFeeding, Katherine’s birthday and our anniversary, all of which happen to fall in the same week – let the celebrations commence!